Table 2.
Effect of the dietary supplements on the dressing percentage (ready to grill), and carcass yields (%) of breasts, legs, wings, back, and abdominal fat.
| Diets | |||||||
|---|---|---|---|---|---|---|---|
| Cont | +E | +C | +Se | +ECSe | SEM | P-value | |
| Dressing percentage (%) | 69.5 | 71.2 | 70.9 | 69.8 | 71.5 | 0.541 | 0.064 |
| Carcass yield (%) | |||||||
| Breasts | 37.1 | 38.9 | 37.9 | 37.2 | 38.6 | 0.422 | 0.027 |
| Legs | 30.5 | 29.1 | 30.5 | 30.1 | 29.7 | 0.382 | 0.086 |
| Wings | 11.1 | 10.8 | 10.9 | 11.1 | 10.9 | 0.163 | 0.575 |
| Back | 20.4 | 20.7 | 20.1 | 20.7 | 20.1 | 0.316 | 0.498 |
| Abdominal fat | 0.92 | 0.92 | 0.87 | 0.91 | 0.91 | 0.122 | 0.999 |
Names of the groups described under Table 1.